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Wednesday, October 22, 2014

My appreciation for the sweetmeat far exceeds any other, a food boast I shamelessly proclaim, over and over on these pages. Be it dashed liberally with cocoa, caramel fudged into quaint tarts, creamed,flamed, fruited , it is the dessert species that manages to captivate not only the content writer, in this case myself, but also her sugarrushed readers, proof when reports along this ranking reach louder than most. Oh, I hear you. And I really don't think we could deplete the number of ingenious ways in which to showcase sugar.So when dulcet delicacies level in charming presentation, tipping even with stupendously good flavor, I volunteer myself to bring those cases on. Take for example my past weekend, where I was mass producing 2 batches of specialed up morsels, most favorable to Indian palates, on my kitchen counter.It was a few decades ago that mithai (mee-ttie)became a part of my vernacular. Indian for candy, this has probably been the most enamoring word in my native culinary vocab, one which I can't attach a single bad memory to.Where encounters with honied confections, laced with edible silver and gold, dripping in ghee, tastefully arranged in just the right amount of sugared dozens, made my mouth water and waistline increase at alarmingly fast rates. This was my once upon a time, though, when I was fortunate to live within walk distance of the bakery that housed suchmentioned delights. The ten minute stroll combined with a decades-younger metabolism balanced perfect to my grazing through a few couple rows of roundbite desserts that I will introduce to you today. How time changes *sigh* These days stealtheating is accompanied with stipulations like "cutting down carbs", "sweets in moderation", things I am highly incapable of doing. Thus, life goes on.*and sigh again*

Having never even half attempted Indian mithai, my feelings were that this type of perfecton should not be tampered with and left to suffer at amateur hands. It's when pinterest had me glance over the few 100 10 boards, that I could finally wrap my dense head around a possible desi confectionmaking future(?). The visual forcing had me dream my part in playing the fierce laddoo whisperer.Anytime, before this sequence and you had told me you've never tried laddoo, I'd head you on out to the nearest Indian grocer/baker/cafe/grandma to try a first bite. But now, since we're here, and you've never experienced the luxury, and myself being the generous host I shall ever be, this very discourse will be your source shining light onto one of India's most highly favored indulgences, something you will thank me for later.

Laddoos are round sweet desserts. Mithai made from grains, grams, fruits or flours familiar to the Indian's daily speak, varied and colorful as the region's imagination. Oftentimes these are roasted, fried or steamed, and mixed with ghee and sugar, wheeled in with flavorings/seasonings, all needed in its uncomplicated coming together. A roll here, a roll there, with the combination of any these will bring about fantastic forms of spherical love. Today's ball of confection is of a more traditional realm, a stalwart laddoo, used for national celebrations as well as welcoming babies into the world. Besan laddoo, is basically made with groundbesan, better known as flour of the garbanzo bean. Many recipes suggest this be the coarser type flour, a variety harder to find here in these Southwest U.S parts. And since I had not the slightest inclination to disregard the 5 lb "regular" fine yellow-powder-in-a-bag, from the pantry, my laddoo assembly would rely on just that.

A swift four steps are probably what will entice you into beginning this simplest fix to satisfying your sweet tooth. A teeny offset to this here effortless layout is an inevitable 15 minute penance in front of a heated stove. Hence, a nopainnogain philosophy will help you stand ground as you slow roast and transform yellow dust into beautifully dotted amberlush grain, the finale that signals in the best airperfume, guaranteed to last for a solid 2 hours. A flow of an ample amount of sugar is followed by the clarified butter that lends these charming nuggets their binding fudginess, as well as the addictive melt-in-your-mouth smoothness. Take into account that not dropping a few finished miniglobes into your mouth within the time you clear through a whole batch will be quite an impossible task.

Finally, the grace note that lovely laddoo ends on? Not that it needs further gilding, but being free of gluten, and a fantastic energy snack pulls in several bonus points to paleo/pure/healthful arguments. Surely, it puts my mind to ease, as I powerfeed myself the last few, running through end sentences of this enoughsaid laddoo editorial.

Rolled to half inch. Could be taken to exactly an inch. Liked the smaller version better. They resemble mini pumpkins, don't they?(Adapted from here. Thanks Turmeric n Spice!)

Ingredients:

1 cup besan/chickpea flour/garbanzo bean flour

¾ cup raw cane sugar or granulated sugar

a pinch cardamom powder

¼-¾ cup ghee/clarified butter

¼ c pistachios/ cashews/almonds for garnish

Directions:

Place flour into a large nonstick frying pan over medium-low heat.

Using a wooden spatula/spoon continuously stir flour around the insides of pan so each grain cooks through and reaches a light amber (not dark brown), giving off a real nutty scent. (I had flame on low and it took me 20 minutes).

Stir in sugar. Mix together with the cooked flour for a minute. Take off heat. Add cardamom powder and combine all ingredients well.

Add 1/4 c ghee, stir and combine, adding in more, up to triple the amount until the ingredients are moistened and bind well, without being greasy.

Wait until besan mixture is cooled and roll into 1/2 to 1 inch balls.

Garnish with either crushed or whole pistachios, cashew, almonds.

Notes~There was nothing meaningful in using organic raw sugar, just that I happened to have a 2 lb bag ready to use for such an occasion. You could make adjustments on the sugar quantity to personal taste. Also the raw cane sugar can be swapped out for superfine sugar if a smoother texture is desired.

******We all know free time is priceless. A calendar's blank spot, the afternoon free of phone alerts, clean floors and an empty laundry basket*aahhh* are the rarest of treats. These welcomebreaks are my cherished interludes where relaxation/ refreshment, that which a million spas together can't assure, come from the Giver of Rest. His company is nourishment and energy, granting a tired body respite, breathing peace to an anxietyburdened mind and shoring restoration to the very wearied soul. In this quietness, with confidence, I can let it be. All is well within me.

“My presence will go with you, and I will give you rest." Exodus 33:14

About Me

Welcome! My name is Tisa and this is my blog. I'm not a chef. I am the mom who loves to eat and feed her kids, enthusiastically so. No other way to say it in that I love food and anything that has to do with it. It is in this pursuit, I discover, experiment and create meals that are tried and tested gold, modified favorites, as well as new discoveries I tumble upon. Here, I've journaled not only recipes that reflect my heritage, but those that take influence from many parts of our globe.So, stay awhile and thumb through these blessings from my kitchen and be inspired to create a few of your own. Have fun. Joyful cooking!